Oden Stew
First:
Peel daikon (raddish) thickly and slice it crosswise into rounds of 4 pieces. Run under cold water, put into the heat-resistant container. Heat the wrapped container in a microwave over for 7-8min. Rinse them in water and drain.
To boil raddish takes time, so let’s use microwave to cut time!
Peel carrot and cut it into 4 rolling wedges.
Pour hot water over atsuage (deep fried tofu), burdock fishcake roll and kinchaku (deep-fried tofu pouch stuffed with glutinous rice cake) to remove excess oil.
Make slits in a diagonal grid pattern on the surface of both sides of ita konnyaku (bar-shaped devil’s tongue jelly), and cut into bite-sized pieces. Dip in hot water to remove the smell.
Second:Combine all
Add kinchaku and cook for another 10 min. Pour dashi (basic stock) when the
Serve ingredients on a plate, sprinkle chopped leeks. Pour